TIRAMI SU’ EGGS

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Informations and materials

  • For 8 half an egg shells

RECIPE STEPS

1. Chocolate sponge cake

INGREDIENTS
  • 20 g flour
  • 20 g starch
  • 22 g cocoa powder
  • 90 g fresh egg yolk
  • 90 g caster sugar
  • 90 g fresh egg white
  • 40 g butter
STEPS

Sieve the flour, the starch and the cocoa.

Raise the yolks with two thirds of the sugar to obtain a liquid dough. Raise the egg whites at 20 °C (70°F) and progressively pour the remaining sugar.

Melt the butter and incorporate the yolks and sugar to the mixture, add the flour, the starch and the cocoa and a small quantity of whisked egg whites. Finally, softly mix the egg whites with the rest of the mix and spread it ins moulds before cooking at 200 °C (390°F) for 10 minutes.

2. Mascarpone light cream

INGREDIENTS
  • 90 g sugar
  • 30 g water
  • 80 g egg yolk
  • 5 g gelatine sheet
  • 25 g water (for the gelatine)
  • 200 g Chantilly cream
  • 200 g mascarpone
  • ½ a vanilla pod
STEPS

Mix the sugar and the water and bring the temperature of the syrup to 35 °C (95°C). Add the egg yolk and cook at 82 °C (180°F). Pour into a round-bottomed mixing bowl and raise with an electric whisk to obtain a pâte à bombe (eggs whisked with the hot syrup).

Add the water to the gelatine to rehydrate and melt in the microwave oven, incorporate to the raised pâte à bombe.

Meanwhile, raise the Chantilly cream and the vanilla pulp with an electric whisk and softly incorporate the mascarpone and the pâte à bombe.

3. Dressing

INGREDIENTS
  • 8 polycarbonate moulds in the shape of half eggs, 20 cm high
  • 250 g black chocolate couverture
  • 550 g de crème légère au mascarpone
  • 300 g chocolate sponge cake
  • 300 g coffee (expresso)
  • 15 g cocoa powder
  • 150 g crunchy praline
STEPS

Create an empty shell by pouring chocolate at 30°C (85°F) in each mould and letting it solidify on baking paper at room temperature.

Pour 150 g of mascarpone light cream in each chocolate mould and cover with a layer of sponge cake. Pour the expresso, helping with a brush.

Repeat by adding another layer of cream and covering with sponge cake, soaked with coffee.

Finish with a final layer of mascarpone cream.

 

Reserve in the refrigerator for 2 hours.

Finally, unmold the half shells and, before serving, sprinkle cocoa powder and decorate with crunchy praline.

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